Chickpea Salad with Chicken and Marinated Onion
Chicken Quick Recipes Gluten-Free Recipes Salads Retete Fitness
Finally, I come with a new delicious recipe! It's a filling salad and a protein bomb, ideal for lunch. Chicken, chickpeas, and a dressing with Italian flavors... hard to resist.
Ingredients
250 g chicken breast
250 g cooked chickpeas (can be canned)
1 small red onion (about 35 g)
6 parsley stems
15 large basil leaves
1/2 lemon
1/2 tablespoon olive oil
salt, black pepper, chili flakes
Dressing
2 tablespoons olive oil
1 garlic clove
1 teaspoon hot chili paste
2 heaping teaspoons sun-dried tomato paste
2 tablespoons water
1/4 teaspoon fennel seeds
salt
Servings: 2
Calories: 1152 cal total (576 cal / serving)
Protein: 100.5 g total (50.25 / serving)
How to prepare chickpea salad with chicken and marinated onion
- In a small food processor or with an immersion blender, mix all the dressing ingredients well.
* If you don't have a food processor, you can pound everything in a mortar, starting with the fennel seeds which need to be lightly crushed. - Cut the chicken breast into strips or small cubes (so it cooks super quickly). Season with salt, plenty of freshly ground black pepper, and chili flakes if desired. Drizzle a little oil (about 1/2 tablespoon) and massage to coat evenly with seasonings.
- Heat a wide pan (about 28-30 cm) well and add the chicken strips. Spread them in the pan and let cook for about 1.5 minutes. Then stir quickly for 30 seconds. Let cook again for 1.5 minutes without disturbing. Stir quickly again for 30 seconds. After this time, the chicken should be fully cooked but not dry and only lightly browned. Don't leave it longer, it will become stringy.
- Transfer the chicken to a wide bowl.
- Add the chickpeas (drained) to the pan and season with salt and black pepper to taste. Sauté for just 2 minutes, stirring often - the goal is to warm them up. If desired, you can sauté them a bit longer to brown them. Remove the pan from heat and add the dressing. Mix well. Pour the entire contents of the pan over the chicken. Let cool and allow the flavors to meld.
- Cut the onion into thin scales or fine strips and sprinkle with salt. Massage lightly to distribute the salt evenly. Let sit for 10 minutes. Add 2 tablespoons of lemon juice and let marinate for another 10-15 minutes.
- When the chicken and chickpeas are just lukewarm or at room temperature, mix them with the finely chopped herbs, the juice from the marinated onion, and half of the marinated onion. Taste for salt and lemon juice (I added another 1 tablespoon of lemon juice).
- Place the salad in the serving bowl and decorate with the remaining marinated onion and lemon pieces.
